قالب وردپرس درنا توس
Home / Tips and Tricks / 5 common mistakes that will ruin your Thanksgiving turkey «Food Hacks :: WonderHowTo

5 common mistakes that will ruin your Thanksgiving turkey «Food Hacks :: WonderHowTo



When I was 12, my father used my little brothers and myself for cooking the Thanksgiving turkey for a mysterious reason. Of course, my brothers and I spent the rest of the day hiding in the backyard, forgetting all about the thawing of the modest bird in the sink.

Then we realized that our dad would be back soon. We ran into the kitchen, pushed the turkey into the oven and set – for those reasons – the temperature to 500 ° F.

When our father came back and balanced a gate tower with one hand, he opened the stove only to find a turkey that was black on the outside and charred on the inside. This mishap inspired me to create this quick guide to avoid the most common turkey mistakes and to prepare your bird perfectly.

Remember: If all else fails, it is always wise to bring extra cake.

. 1
They do not thaw the frozen turkey properly

Wisdom: Do not wait until the next day to thaw the turkey. As a general rule of thumb, you need at least 24 hours for every five pounds you want to defrost. So if you have a 10-pound turkey, it will take a day and a half to thaw thoroughly.

If you treat this turkey properly, it will be a delicious feast. Image of Charisma Madarang / Food Hacks

The best way to defrost your turkey is to use the refrigerator . Note: This means that your bird – or some other type of meat – should not be thawed on your counter. According to USDA:

[While] the middle of the pack may still be frozen when thawed on the counter, the outer layer of the food could be in the danger zone between 40 and 140 ° F – temperatures in which bacteria multiply rapidly.

The constant, cold temperature of a refrigerator slows down the growth of harmful bacteria and helps your turkey to defrost evenly.

If you are crushed due to time constraints and, as a last resort, give the turkey a cold water bath. Make sure you store it in a leak-proof plastic bag to prevent surrounding bacteria from attacking it, and change the water every 30 minutes. Wait 30 minutes for every pound you want to defrost.

. 2 You forget to spice up your turkey

Like a good (or cheap!) Piece of steak, it's important to spice up your turkey to improve its taste. Make sure you season it both inside and out while giving it away with herbs and salt of your choice. As The Kitchn notes, salt breaks down proteins into meat, making it tender and easier to chew.

Brewing and applying a spice mixture to your turkey is also an easy way to make it spicy and tender. [19659016] 5 Common Mistakes That Will Ruin Your Thanksgiving Day Turkey ” width=”532″ height=”532″ style=”max-width:532px;height:auto;”/>

It may not look pretty, but the look is not all. Picture of Slgckgc / Flickr

PS: When filling the cavity with flavorings – rosemary, fennel, onions – pack loosely. If you overfill your turkey, it does not cook evenly.

. 3 They do not use gridiron.

So, your turkey is thawed, seasoned and ready. You put it in a large pan and let it rest in the oven for the next few hours. STOP. Roasting your bird directly on the surface of the pan is a guaranteed way to cook and burn the bottom of your turkey.

A grid creates space between your turkey and the hot surface of the pan. It allows the heat of the oven to circulate the entire surface of the bird and cook each part at the same temperature.

They Boost the Heat in a Desperate Try to Make It Faster

We've managed to get your relatives to come By the afternoon, and you have to fry the turkey, plate and finish it to cut it when they come come here.Whatever you do, do not boost the heat in the delusion that it will be in an hour You'll get a sad turkey with burnt skin and pink insides.

Plan ahead instead, treat yourself with just over an hour for every 5 pounds of raw turkey, for an average 15-pound turkey that almost four hours have to be spent, dami The turkey can be roasted properly. If you are still unsure about the exact numbers, use a helpful calculator that calculates the approximate cooking times for filled and unfilled turkeys.

5. You throw out the drops

Every time I hear someone like that Breaking the drops of liquid gold from the turkey breaks my heart.These caramelized drops are the fat, concentrated juices that remain on the bottom of the pan when the turkey is ready to eat and rich in flavor.

Cover photo by Waitscm / Flickr

Source link